Did you know that Japanese culinary traditions have a strong influence on Peruvian food?
As it has the second largest ethnic Japanese population in South America, brought about by Japanese immigration starting in the late 19th century, it is hardly surprising that Peruvian cuisine would feature more than just a few Japanese touches.
Hokkaido’s robotayaki (the method of charcoal-grilling meat, seafood and other ingredients to imbue them with a delicious flavor and smoky aroma) makes its influence felt in Peruvian cuisine in the recently opened Nikkei Robata branch in Uptown, Bonifacio Global City.
Whether enjoying the hustle-and-bustle of the street in its al fresco area or relaxing in its well-appointed interiors, foodies can look forward to expertly grilled top-quality meats and seafood that makes for a deliciously satisfying meal.
During our errand day in BGC, my daughter #ExhibitA and I decided to have lunch at Nikkei Robata, where we enjoyed:
Chips (Complimentary). Crispy potato chips served with a tangy cream dip.
Unagi Nigiri (₱250). Two pieces of grilled sliver of eel doused in teriyaki sauce served on top of sushi rice.
Panko (₱395/5pcs | ₱680/10pcs). Panko-covered slices of salmon, kampyo, truffled cream cheese, shiitake, cucumber and onion leeks all rolled together and served with salad sauce.
Salmon Risotto (₱680). Main dish composed of grilled salmon belly served on top of risotto with shimeji, shiitake and enoki mushrooms, as well as asparagus, then doused with spicy and cheesy huancaina sauce and sprinkled with parmesan.
Specialty Drinks (₱180 each). Sometimes, the adventure of our day comes in the form of an unusual drink that accompanies our meal. While these (thankfully!) do not contain alcohol, they added a refreshing aspect to our lunch.
Okinawa Lady. Triple berry juice layered with lime juice and sugar syrup.
Mr. Ozaki. Layering of freshly squeezed lemonade and Nikkei Robata’s Premium Black Tea.
Dining here might be a bit pricey but, from its upscale yet comfy surroundings to its unique menu of Japanese-Peruvian dishes, Nikkei Robata certainly promises a gastronomic adventure!
Check it out for yourself!
This Nikkei Robata branch is located at Ground Floor, Uptown Ritz, 36th corner 8th Avenue, Uptown Bonifacio, Fort Bonifacio, Taguig City, open Sundays to Thursdays from 11am to 10pm and Fridays to Saturdays from 11am to 11pm. For inquiries and reservations, call +63 975 0870428.
Another branch is located at Second Floor, Newport Mall Garden Wing, Newport World Resorts, Newport City, Pasay City. For inquiries and reservations, call +63 945 5511898.
The sun may rise in the East but that doesn’t mean that the fun stops here when the sun goes down.
Lamp Quarters in Marikina, for example, is one of the prime destinations east of Manila where things definitely liven up from late afternoon to late night.
Looking for a place to spend the waning hours of the day with friends? Lamp Quarters is your best bet, because:
Being located in the Marikina suburbs, it provides a welcome escape from the noise and traffic woes you experience in most parts of the metro.
It has a sprawling outdoor dining area where you can comfortably meet up with your pals over some brews, cues and even a bit of booze.
It houses several establishments that cater to diverse cravings.
So join me and my foodie friends as we count down to sundown at various foodie hotspots here at Lamp Quarters, Marikina!
4… Celsius Cafe Lounge for coffee connoisseurs
Get a taste of the sheer wondrous variety of coffee the world has to offer at Celsius Cafe Lounge.
A third-wave coffee shop that serves handcrafted brews from single-origin coffee beans sourced from various countries, Celsius is sure to broaden your coffee horizons!
Top coffee finds here include:
Filtered Coffee from Tanzania.
Espresso Affogato.
Spanish Latte.
Want some bites to go along with your brews? Then nibble on these sweet and savory snacks!
Pork Floss.
Danish Bread.
Grilled Cheese Sandwich,
Ube Queso de Bola Cheesecake.
Celsius also offers all-day breakfast with free coffee.
To know more about this extraordinary coffee shop, follow Celsius Cafe Lounge on Facebook and Instagram.
3… Tongara Ramen for ramen lovers
If you’ve been craving ramen then look no further than Lamp Quarters’ ramen destination: Tongara Ramen.
Lauded for its signature broth which is also its namesake – ton from tonkotsu (made from pork bones) and gara from torigara (made ftom chicken bones), it serves up ramen and other Japanese dishes that are sure to excite ramen lovers.
Check out its best-sellers:
Tongara Ramen.
Ebi Miso Ramen.
Tantanramen.
Tsukemen.
Karaage.
Spicy Chicken.
Tonkatsu.
Gyoza.
To support the drive for herd immunity, Tongara Ramen is also serving free gyoza for every ramen purchase upon presentation of your COVID-19 vaccination card until September 2020.
You can also enjoy Tongara’s signature dishes at home by ordering a Tongara Home Kit Bundle for pickup or delivery:
For 2 (Php1,800). Includes 2 Tongara Ramen kits and 1 frozen karaage kit
For 4 (Php2,300). Includes 2 Tongara Ramen kits, 1 frozen gyoza kit and 1 frozen karaage kit
For more deets on what you can enjoy here, follow Tongara Ramen on Facebook and Instagram.
2… Wing Commander for food trippers
Are you a kapakpak? Then hie yourself over to Wing Commander where you can embark on an unli food trip.
For just Php198, bite into unlimited crispy fried chicken wings, coated in sauces of international flavors and accompanied by filling portions of fries and rice. Add Php78 and you can have a bottomless drink to go with your meal.
Wing your next foodie adventure with these flavors:
Filipino Barbecue.
American Honey Mustard.
Chinese Szechuan.
Russian Thousand Island.
Japanese Wasabi.
Indian Cumin.
Fasten your seatbelts because at Wing Commander, the chicken bites and the chikahan are non-stop!
For the latest scoop on Wing Commander, follow it on Facebook.
1… Opening soon, Bar by East for cocktails
Want to cap the night with a drink or two? Pretty soon, Lamp Quarters will let you in on a little secret… a hidden bar!
The trendy office space of architectural firm Emerging Architects Studio (EAST) will give way to a hip and happenin’ secret bar at night!
Here’s a sneak peek at some of its refreshing classic cocktails:
Whisky Sour. Made with whisky, lemon, brown sugar, bitters.
Cold Brew Martini. Made with vodka, cold brew and coffee liqueur.
Whisky Highball. Made with whisky, ginger ale and citrus.
Gin and Tonic. Made with gin, tonic water, and citrus.
Margarita. Made with tequila, orange liqueur, lime, and salt.
Daiquiri. Made with white run, lime, sugar syrup.
Negroni. Made with gin, campari, and sweet vermouth.
Not much of a tippler? Never fear because the barista can concoct a non-alcoholic beverage for you just like this “Gel and Tonic” (a mocktail jokingly named by the barista after me, hahaha!) made with cold brew, tonic water and citrus.
The good news is that you won’t have to travel far for a hidden bar adventure!
Bar by EAST will be opening to the public soon. In the meantime, it is available for intimate private events. For inquiries, send a message to EAST on Instagram.
So don’t let the sundown get you down: welcome the end of the day with good food, good fun and good friends at Lamp Quarters!
Lamp Quarters is located along Gil Fernando Street, Centro de Buenviaje, Bgy Santo Nino, Marikina City. For updates on its special promos and events, follow Lamp Quarters on Facebook and Instagram.
Disclosure: Together with my foodie friends, I attended a food tasting held at this venue. Food items mentioned here were served to elicit honest feedback and were not paid for by the attendees.
The workday is through and you’ve earned yourself a little bit of a respite, wouldn’t you say?
If you’re looking for a place to meet with friends, enjoy good food and perhaps have a drink or two, then this newly opened and somewhat hidden restobar in San Juan would be just the thing.
A namesake of P. Guevarra Street where it is situated, Varra Restobar offers food lovers new reasons to make Little Baguio in San Juan their next foodie destination.
Together with my foodie friends, I ventured to Little Baguio in San Juan to check this resto out.
Getting to the resto is quite easy (it’s already on Waze, peeps!), but finding the entrance may be a challenge. Here’s a tip: go straight to the back of the building (where the car wash is) and climb up the stairs straight to the third floor. And then, you’re there!
Here’s what you can look forward to:
One: A chill place to hang out
The place has a relaxed vibe that is conducive for friendly get-togethers or chillin’ out with your favorite drink and bar chow.
It has a sprawling dining area with an abundance of power outlets. If ever your gadgets are low on battery, you can easily juice up again without having to leave your table.
Want to party in style? Reserve the stately Lounge and hold your celebrations for up to 40 pax for Php35,000 (fully consumable).
Or you can let loose with the gang in privacy and comfort in the VIP Room for just Php20,000 (fully consumable). Aside from the well-appointed interiors, you and your friends can enjoy your own private comfort room and a buzzer to summon the service team for your requests and orders.
Two: Mouthwatering comfort food
Whether you’re after a feast or a snack, Varra offers you a well-curated array of sure-win familiar dishes or fresh twists on the classics.
These include:
Crispy Shrooms (Php130). Deep-fried and crispy oyster and enoki mushrooms that you will want to pop into your mouth again and again.
Spam Chips (Php210). Thin slices of spam deep-fried to crisps accompanied by garlic aioli.
Messy Fries (Php150). Fries served with beef, lots of cheese and garlic aioli. It’s the kind of mess I certainly wouldn’t mind!
Varra’s Nacho Overload (Php350). Crunchy nacho chips doused in cheese sauce and overloaded with beef, tomatoes, onions, peppers and olives. Perfect for munching while chatting with friends.
Soy Garlic Chicken Poppers (Php240). Fried chicken balls served with coleslaw, rice and fried egg.
Beef Tapa (Php240). A classic breakfast staple, this consist of garlicky marinated beef served with salted egg, salsa, rice and fried egg.
Chicken Pesto Marinara (Php380). A tomato-based pasta topped with grilled chicken flavored with pesto sauce.
Classic Carbonara (Php290). A creamy iteration of the carbonara loaded with ham pieces and served with poached egg.
Wings Basket (Php230). Six pieces of juicy and flavorful fried chicken wings flavored with your choice of sauce – Buffalo, Sou Garlic, Garlic Parmesan, Hickory BBQ, Chili Cheese and Honey Sriracha – that go so well with rice. We got two baskets each of Soy Garlic and Garlic Parmesan.
Varra’s Steak Salpicao (Php380). Ooh, this is definitely the star of the show! Tender and flavorful slices of steak sauteed in garlic and oil and served on a sizzling plate.
Three: Refreshing drinks
As you enjoy the tasty viands and bar chow, quench your thirst with Varra’s Signature Cocktails (Php200 each) which include: Blue Cruise (white rum, lemon and triple sec), Rosee el Varra (tequila, sour mix and Hoegaarden Rosee), Varra Mountain (gin, gin de cacao, sour mix and triple sec) and Basil Slush (blended basil leaves, rum, lemonade and sugar).
If you don’t feel like imbibing alcohol ot if you’re the group’s designated driver, you can also opt for non-alcholic drinks such as Varra Iced Tea (Php80), Frozen Peach Iced Tea (Php100) and the cranberry and citrus-y Sunset Spritzer (Php130).
Well, it sure looks like San Juan just got itself a new go-to place for munchies, drinks and chillin’ out!
Many thanks to Ms. Lovely Tan and the crew of Varra Restobar for the invitation!
If you and your gang can’t get enough of wings, take advantage of Varra’s Unli Wings & Rice Promo for only Php359 per person, available from Sundays to Thursdays.
Varra Restobar is located at 333 P. Guevarra Street, Little Baguio, San Juan, open from Sundays to Thursdays from 6pm to 2am, and Fridays to Saturdays from 6pm to 3am. For inquiries and reservations, call +63 916 5870345.
Disclosure: Together with other foodies, I attended a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.
Check out my reviews of other bars and watering holes in the Metro:
The 1950s were a simpler time, a peaceful and prosperous decade wherein family, friendship and food were intertwined. During this time, tasty home-cooked meals were the paramount expression of love, with heirloom dishes taking center-stage at the family’s hapag-kainan during special dinners, get-togethers and holiday feasts.
It was during this time when the two-storey American contemporary-style home in Valencia, Quezon City was built by the Santaromana family, fruit of their matriarch’s ingenuous enterprise selling garments in the local market and the eldest son’s generous contribution.
Today, that Big House has been transformed into 1950 Restaurant which makes full use of the house’s vintage homey and welcoming ambiance while upgrading home-cooked meals into modern interpretations of classic and international dishes by the restaurant’s celebrated chefs headlined by Chef Robby Goco and Chef Chester Velas.
Together with fellow Zomato foodies and food bloggers from #WeLoveToEatPH, I attended 1950 Restaurant’s Media Event wherein we were treated to a sampling of its signature dishes, which include:
Soups
Lobster Bisque (Php600). Maine lobster and crab meat cooked into a soup flavored with terragon cream and brandy.
Seafood Chowder (Php240). Thick and creamy chowder served with double smoked bacon inside a sourdough bread bowl.
Sinigang na Lechon (Php375). Pork belly roulade and tomato sofrito in a caramelized pineapple and tamarind broth.
Salads.
Ceasar Salad (Php400). Grilled romaine lettuce, Ceasar dressing with cured egg yolk and crispy bacon bits.
Fennel Confit (Php340). Burrata cheese, aburi orange, watercress and torn bread.
Appetizers.
Roasted Bone Marrow (Php380). Onion jam, portobello and sourdough toast.
Roasted Cauliflower (Php260). Cauliflower heads coated with whipped cheese, honey butter emulsion and black olives.
Gambas na Hipon (Php375). White leg shrimp in garlic confit flavored with smoked paprika.
Foie Gras Brulee (Php430). Pieces of tuile wafer to be dipped into goose liver in blackberry compote and candied beets.
Grilled Octopus (Php320). Tender grilled octopus served with purple potato confit, pomegranates, foam and squid ink tuile wafers.
Mains.
Angus Prime Ribeye Burnt Ends (Php400). Rice bowl topped with sauteed pieces of Angus prime ribeye in housemade barbecue sauce accompanied by seasonal pickles and a sunny-side-up egg.
Roasted Duck Breast (Php600). Slices of roasted duck breast in a berry reduction served with squash and kale, drizzled with Bordelaise sauce.
Adobo Classics (Php350). Four interpretations of adobo – adobo strips, bangus belly adobo sa gata, chicken adobo Tagalog and we pork belly adobo sa dilaw
Shellfish Curry (Php650). Clams, mussels, scallops and crispy egg in burnt coconut cream flavored with curry.
Tori Kuwayaki (Php250). Rice bowl topped with Japanese-style fried chicken in kansai sauce.
Prime Rib Au Jus (Php1,500 for 200g | Php2,300 for 300g | Php3,500 for 500g). Prime rib served in light gravy made from its own drippings along with creamy mashed potatoes and seasonal vegetables.
Kale Soba Noodles (Php400). Green tea soba, cashew cream alfredo sauce and wild mushroom.
Baked Hipon and Laing (Php280). Garlic roasted shrimp in taro and toasted coconut cream.
Sablefish Aburi (Php725). Soft-textured and mildly flavored flame-seared white fish served with roasted cauliflower puree, fennel confit and crispy bacon.
Desserts.
Molten Chocolate Cake (Php280). Chocolate soil with molten chocolate lava topped with vanilla ice cream and caramel popcorn on the side.
Toasted Ensaymada (Php280). The Pinoy version of the Mallorcan ensaimada, lightly toasted and served with hot chocolate and candied bacon.
Baked Alaska (Php280). Cream and cake topped with browned meringue and served with strawberry ice cream and chocolate crumble.
Bavarian Cake (Php280). Chiffon cake covered in icing made of thickened milk and accompanied by milk crumbs, peanut brittle and strawberry ice cream.
White Chocolate Blondie (Php280). Freshly baked chocolate chip cookie topped with a generous dollop of vanilla ice cream and creamy milk sauce.
Cocktails.
Aperol Spritz (Php350). Made with cava, vodka and orange.
Classico Mojito (Php200). Made with white rhum, sugar, lime, mint and soda water.
Mocktails.
Red Carpet (Php150). Made with apple juice, sour mix, honey, muddled fresh strawberries and topped with thin apple slices.
Dreaming Apple (Php150). Made with apple juice lime and cinnamon, topped with thin apple slices.
Pina Colada(Php150). Made with pineapple juice and coconut cream, garnished with pineapple chunks.
With such novel and imaginative takes on familiar dishes, dining here feels like both an adventure and a homecoming. I can imagine families and friends coming together at 1950 Restaurant for grand celebrations or intimate gatherings.
Many thanks to Chef Robby, Chef Chester and the crew of 1950 Restaurant for the warm welcome and the tasty dishes, and to EJ Bunag of I Love to Eat PH for extending the invitation!
1950 Restaurant is located at 14 Castilla Street, Bgy. Valencia, Quezon City.
Disclosure: Together with fellow food bloggers, I attended this restaurant’s media event. Food items mentioned here were served to enable us to sample the fare to facilitate honest reviews and were not paid for by the attendees, including myself.
Jellybeans in the City 